Vegan Candied Yams with Marshmallows
Yield
8 servings
Total Time
1 hour 15 minutes
Ingredients
Yams
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3 pounds orange sweet potatoes (often labeled “yams”), peeled
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¼ cup vegan butter
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½ cup packed brown sugar
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¼ cup maple syrup
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¼ cup unsweetened apple juice (or water)
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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¼ teaspoon salt
Topping
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2–3 cups vegan marshmallows
(You can find vegan marshmallows from brands like Dandies at many grocery stores.)
Equipment
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9×13-inch baking dish
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Large pot
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Small saucepan
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Aluminum foil
Step-by-Step Instructions
1. Prepare the Sweet Potatoes
Preheat oven to 375°F (190°C).
Peel sweet potatoes and slice into ½-inch thick rounds. Try to keep slices uniform so they cook evenly.
2. Parboil for Perfect Texture
Bring a large pot of water to a boil.
Add sliced sweet potatoes and cook for 8–10 minutes.
They should be slightly tender but not fully soft (a fork should meet slight resistance).
Drain and set aside.
This step prevents watery, undercooked yams later.
3. Make the Candied Sauce
In a small saucepan over medium heat, melt vegan butter.
Add:
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Brown sugar
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Maple syrup
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Apple juice
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Cinnamon
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Nutmeg
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Salt
Stir continuously until sugar dissolves and mixture begins to gently bubble (about 3–4 minutes).
Remove from heat and stir in vanilla extract.
The sauce should be glossy and slightly thickened.
4. Assemble
Lightly grease your baking dish.
Arrange sweet potatoes evenly in the dish, slightly overlapping.
Pour the warm sugar mixture evenly over the potatoes.
Cover tightly with foil.
5. Bake
Bake covered for 30 minutes.
Remove foil and carefully spoon some of the sauce from the bottom over the top.
Return to oven uncovered and bake another 10–15 minutes, until tender and syrupy.
6. Add Marshmallows
Sprinkle vegan marshmallows evenly over the top.
Return to oven for 5–8 minutes, until marshmallows are puffed and lightly golden.
For deeper browning, broil 30–60 seconds — watch carefully to prevent burning.
Texture Check
The sauce should be thick and glossy, not watery.
If too thin, bake uncovered an additional 5–10 minutes.
Make-Ahead Instructions
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Assemble without marshmallows.
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Cover and refrigerate up to 24 hours.
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Bake as directed, adding 5–10 extra minutes if starting cold.
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Add marshmallows at the end.
Storage
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Refrigerate up to 4 days
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Reheat at 325°F covered until warmed through
Optional Flavor Variations
Southern-Style
Add ½ teaspoon ground ginger and a pinch of cloves.
Orange Maple
Replace apple juice with fresh orange juice and add 1 teaspoon orange zest.
Pecan Crunch
Sprinkle ½ cup chopped pecans under the marshmallow layer.
